Lemon Drizzle Cake Recipe Review

This was the first year I’ve watched The Great British Bake-Off and found it fascinating and inspirational. It was J’s birthday in October and he wanted a Victoria sponge cake with jam and cream. I made him two cakes last year so this year I made his Victoria sponge and decided to try my hand at a Mary Berry cake!

I found a recipe for her Lemon Drizzle Cake and as I’d never made one before, I really wanted to give it a go! Unfortunately, I didn’t take any photos at the time, as I had to do it quickly so he didn’t see them.

Because today is an indoors sort of day, (despite the sunshine, it’s blimmin’ cold) I’ve decided to make another one! As usual, all the bits in Italics are little things I’ve added to the information.

The ingredients are for a 1lb (450g) loaf tin.



  • 1½ large eggs
  • 87.5g (3 oz) self-raising flour
  • 87.5g (3 oz) caster sugar
  • 87.5g (3 oz) softened butter
  • 3/4 level tsp baking powder
  • Finely grated zest of ½ lemon (If you can’t buy unwaxed lemons, buy a normal one and scrub the skin to get the wax off)
  • 50g (2 oz) granulated sugar (For the crunchy lemon icing)
  • Juice of ½ lemon (For the crunchy lemon icing)

Equipment I used:

  • Kmix mixer
  • Weighing scales
  • Measuring spoons
  • Greaseproof paper – for the bottom of the loaf tin
  • Knife – to cut the butter (not pictured)
  • Spatula
  • Cheese grater – for the lemon (there’s no cheese in the recipe!!)
  • Loaf tin
  • Skewer (not pictured)
  • Spoon to stir the icing (not pictured)



  • Preheat the oven to 180ºC/350ºF/Gas Mark 4 (I always do this last to save electricity).
  • Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.


  • Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  • While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.


  • Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Well, that’s a bit awkward! It’s gone super flat at the sides, but a massive mountain on top! I think I over-mixed the cake in the K-mix and didn’t spread it out enough! Oops…


  • Time: 20 minutes prep + 35 mins cooking time.
  • Difficulty rating: It’s so easy to make and the perfect recipe for throwing all the ingredients in at once and mixing!
  • Taste: It tastes so good! I feel it’s not really a winter cake as it’s so airy, light and lemony, but hey, cake is cake, right? 😀 J had his with Advocaat drizzled on it, like you do!
  • Would I make it again?: This is my second time making it now, so I’m pretty sure that’s a massive yes! 😀 But I’d definitely try and make it look a little less … Well, shit lol.
  • Verdict: 5/5.

Are you a fan of lemon drizzle cake? Are you a Bake-Off fan? x

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  1. Two questions what is caster sugar and how do you get half an egg? But the cake sounds like it would be great

    1. Caster sugar is British, I think it’s the equivalent to super fine sugar in the US. I break two whole eggs first into a bowl and gently whisk it. I then pour most of the mixture in, leaving some out 😊 hope that helps? Xx

      1. Ohh okay. I think word press is confused as to my location… Lol.

        And tbh I don’t think I ever would have thought to whisk the egg fist… I would struggle until I gave up and doubled the whole thing. I don’t think I am a clever of a baker as I thought….😆

        1. Oh no, I think I assumed because you had a post up about Thanksgiving! I’m not a good detective lol.
          I guess if you have small/medium eggs, it may not matter so much if you use two rather than one and a half.

          1. I am from/in America, but like WordPress and and bloglovin keep sending blogs form the UK. But that’s alright I’ve like all of their suggestions so far… So you guys don’t have thanksgiving do you? Do you have anything similar?

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